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Tuesday, January 8, 2013

Hot Cocoa Toddy

Cow's Milk makes Best Foam Top

Recipe inspired by Don

Quite a few years back my friend Don went on a noble quest
to create the perfect hot cocoa for grown-ups. In the interest of (culinary)
science, Don experimented with all manner of spirits. He tried traditional hot
toddy components like brandy and rum. Then, on to assorted liqueurs like Grand
Marnier (orange), Crème de Menthe (mint), and Kahlua (coffee). After much
experimentation, he and his wife Barbara concluded that Frangelico, the smooth hazelnut liqueur,
compliments cocoa best. Frangelico’s flavor hints at cinnamon, vanilla, and
chocolate along with hazelnut. This tasty but not overpowering blend is ideal
in hot cocoa.

Also Good with Whipped Cream

One of the marvelous things about hot cocoa is that it can
be made with any kind of milk and still be satisfying, as long as you use
enough chocolate. I typically use nonfat milk plus a few tablespoons of
something creamier, like half and half. Today I’m using nonfat soymilk and a
bit of fat-free half and half, because that’s what’s in the fridge. I had my
doubts about this combination, but it came out chocolatey-fabulous! The foamy
bubbles on the top were a bit weak, and would have been better if I’d used milk
with some fat. Or, I could have added a dollop of whipped cream/topping or a
few mini-marshmallows to the top instead (if I had them). Don is big on the
mini-marshmallows, citing his scientific evidence that they melt more evenly
than regular-sized. I’m a whipped cream girl, but usually forgo the topping to
save sugar and fat calories. With plenty of powdered cocoa in the mix I don’t
miss it.

Thank you Lee, for the Cool Chocolate Whipper

My favorite powdered cocoa is Hershey’s,
the same stuff Mom used when I was a kid. This natural cocoa powder originated
in an even more historical era than my childhood, as it was first made back in
1894. There are plenty of Dutch processed alternatives, but the alkalizing
process reduces healthful flavanol antioxidants, and I’m not convinced that the
flavor is superior. The alternatives can also be pricey. In 2012 Hershey
committed to using 100% fair trade certified
cocoa by 2020 – not just in their cocoa powder, but in all of their
chocolate products. In the meantime, they support literacy, agricultural, and
education programs
in west African cocoa-producing communities. And their customer service reps
are friendly and knowledgeable. So I’m sticking with ‘em.

Stir till Consistent in Color Before Heating

Of course, you can choose to make this cocoa without
Frangelico. It’s best flavor-wise to substitute ¼ tsp. of vanilla extract for
the jigger of liqueur in each cup, and perhaps add a extra spoonful or so of sugar. Note that there is a trace of alcohol in the
extract. You could try this recipe with a little alcohol-free peppermint extract,
cinnamon, or other additions. Or feel free to perform your own research on alcohol-based toddy
ingredients. Good science, as you know, relies upon quantified duplication of
results.

Active Ingredients & Tool

Hot Cocoa Toddy

serves 2

¼ cup Hershey’s powdered cocoa

¼ cup evaporated cane juice or other sugar

1/8 tsp. salt

1/3 cup water

2 cups milk of your choice

2 - 4 tbsp. cream or half-and-half (optional)

2 jiggers (¼ cup) Frangelico OR ½ tsp. vanilla extract

Mini-marshmallows or whipped cream (optional)Extra sugar (if not using marshmallows or Frangelico)

Put cocoa, sugar, and salt in saucepan. Add water slowly,
stirring until mixture is uniform in color. Heat on medium to medium-high,
stirring constantly, until it just starts to boil (very tiny bubbles).

To prevent burning, lower heat if necessary to keep mixture
just under boiling. Stir constantly and cook for about 2 minutes, or until dry
ingredients are completely dissolved and mixture is glossy. Remove from heat.

Add milk a little at a time, stirring in with spoon. Stir in
half-and-half. Return pan to medium-high heat. Beat with whisk or Mexican
chocolate beater to make foam if desired. (Or stir with wooden spoon and beat
with rotary beater after heating if you prefer.) Heat till just under the
boiling point, when cocoa is very hot and steamy.

Heat up your mugs in the microwave. About 1 – 1½ minute for
2 mugs will do it. This prevents your hot cocoa from getting cold before you
drink it, particularly since you’re adding cool liqueur.

Ladle hot cocoa into 2 mugs. Add 1 jigger (2 tbsp.) or ¼
tsp. vanilla to each mug. Taste and add extra
spoonful of sugar if desired (not necessary with soymilk or Frangelico options). Stir and top with mini-marshmallows or whipped cream
if desired.

Thanks, Christine, I had forgotten about chocolate extract. I used to use it in college to make low-cal milkshakes. David Lebovitz adds 1 tsp. to "almost any chocolate cake, cookie, brownie, or ice cream mixture" that he makes, either in place of vanilla extract, or in addition to it. Seems like it would be good in chocolate puddings as well.